Air Fryer Recipe
Crispy Polenta Hash Browns
Polenta hash browns bring a delightful twist to the breakfast table, offering a crunchy exterior with a creamy, savoury middle. The air fryer is perfect for this dish, as it crisps the polenta without it slumping, thanks to its fast convection and minimal oil requirement.
Ingredients
- 150g instant polenta
- 500ml hot vegetable stock
- 25g unsalted butter or 1 tbsp olive oil
- 40g finely grated Parmesan or vegetarian hard cheese
- 1 small banana shallot or ½ small onion, very finely chopped
- 1 garlic clove, finely grated, or ½ tsp garlic granules
- 1 tbsp finely chopped fresh rosemary or thyme, or 1 tsp dried mixed herbs
- ½ tsp fine sea salt, only if your stock is low-salt
- ½ tsp freshly ground black pepper
- 2 tbsp cornflour
- 1 tbsp olive oil, plus oil spray or 1 tsp extra oil for brushing
- ¼ tsp smoked paprika or a pinch of chilli flakes (optional)
Method
- Line a shallow tin or container with baking parchment, ensuring the polenta will sit about 2cm deep.
- Put the hot stock in a saucepan over medium heat and gradually whisk in the polenta, stirring for 1 minute until thick.
- Turn the heat to low and cook for 3–4 minutes, stirring until the polenta pulls away from the pan.
- Stir in the butter, Parmesan, shallot, garlic, herbs, pepper, and optional smoked paprika or chilli.
- Taste and add salt if needed, then scrape the polenta into the lined tin and smooth the top.
- Press parchment onto the surface and chill for at least 1 hour until firm.
- Lift the polenta from the tin and grate or crumble into rice-sized pieces.
- Sprinkle with cornflour, drizzle with olive oil, and toss gently.
- Divide into 6 portions, pressing each into a 1.5cm thick patty.
- Preheat the air fryer to 190°C for 3 minutes, then add parchment under each patty, leaving space around them.
- Lightly spray or brush the tops with oil and air fry at 190°C for 12 minutes until lightly golden.
- Turn the patties carefully, spray or brush the second side with oil, and air fry for another 7–9 minutes until golden.
- For a darker finish, increase to 200°C for the final 2 minutes.
- Rest on a wire rack for 3 minutes before serving.
Nutrition
Calories: 250
